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Braised Rabbit with Pancetta and Rosemary
Rabbit pieces are browned in butter, oil and smoky pancetta, then braised in wine and stock until the juices reduce to a dark gravy. Chicken makes a fine substitute.
- YieldServes 4 to 6
- Hands-on35 min
- Total1 h 30 min
- Difficulty
Ingredients
- 30 mlextra virgin olive oil
- 30 gunsalted butter
- 90 gsmoked pancetta, in one piece, minced
- 2 clovesgarlic, whole, lightly crushed
- 2 sprigsrosemary
- 1rabbit, whole farm-raised or wild, about 1 kg, cut into 8 pieces
- 120 mldry white wine
- 240 mlvegetable stock, hot, or as needed
- to tastefine sea salt
- to tasteblack pepper, freshly ground
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